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Two poppy seed kolaches on a baking sheet drizzled with glaze.

Poppy Seed Kolaches Recipe

Author: Kate
Treat yourself to this Texas kolache recipe, featuring soft rounds of sweet yeast dough with homemade poppy seed filling. Topped with buttery streusel and a lemony glaze, these nutty pastries are just the thing to enjoy with your morning coffee.
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Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Rising Time: 3 hours
Total Time: 4 hours 50 minutes
Servings: 12 kolaches

Equipment

Ingredients

For the dough

For the filling

For the streusel

For the glaze

Instructions

For the dough

  • Warm the 3/4 cup whole milk on the stove or in the microwave until just warm to the touch, about 105°F–110°F.
  • Combine the 2 cups all-purpose flour, 1/3 cup granulated sugar, 1 large egg, 2 1/4 teaspoons active dry yeast, 1/2 teaspoon kosher salt, and warm milk in the bowl of a stand mixer fitted with the dough hook. Reserve the second egg for the egg wash. Mix on low until the dough comes together.
  • Increase the speed to medium and gradually add the 6 tablespoons room-temperature unsalted butter, cut into small cubes, letting each cube blend in before adding the next.
    Once all the butter is incorporated, continue kneading for about 8 more minutes, until the dough is soft, pliable, and stretchy.
  • Grease a large bowl and transfer dough into the bowl, the dough should be sticky and soft.
    Cover with plastic wrap and let rise in a warm place until soft and fluffy, about 1-2 hours. It won't double in size but it should be slightly larger than when you first put it in the bowl.
    Prepare the poppy seed filling and streusel while the dough rises.

For the filling

  • Using a clean coffee grinder or spice grinder, grind the 3/4 cup poppy seeds until finely ground but not a paste.
  • Combine the ground poppy seeds, 1/2 cup whole milk, 1/3 cup powdered sugar, and 1 tablespoon honey in a medium saucepan. Bring to a boil over medium-high heat, stirring constantly.
    Reduce the heat to low and simmer for about 5 minutes, stirring frequently, until the mixture has the consistency of thick porridge and a toasted aroma. It should not immediately run back in on itself when stirred.
    Remove from the heat, stir in the 1 teaspoon lemon zest, and set aside to cool.

For the streusel

  • Combine the 1 1/2 tablespoons all-purpose flour, 1 tablespoon granulated sugar, and 1 tablespoon room-temperature unsalted butter in a small bowl. Rub together with your fingers until well mixed and crumbly.

To assemble and bake

  • Divide the dough into 12 equal portions, using a scale for accuracy if available; mine weighed about 2 ounces each.
    Roll each portion into a smooth ball and place on a parchment-lined baking sheet about 2 inches apart.
    Cover with a clean kitchen towel and let rise another hour.
  • Heat oven to 350°F and arrange rack in the middle.
  • Using a 2-inch glass or jar (something that is smaller than the kolaches, I used an espresso tamper) press down on each circle to create an indentation in the middle of each.
    Press firmly, the dough should be almost transparent on the bottom. If the glass is sticking dip it in flour.
  • Beat the remaining egg with a little water and brush the egg wash all over each kolache.
  • Spoon 1 tablespoon of the poppy seed filling into each round then sprinkle with the streusel.
  • Bake for 20 minutes or until golden brown and firm on the outside.
  • While the kolaches bake, mix the 1/4 cup powdered sugar and 1 teaspoon lemon juice in a small bowl until smooth.
  • Remove kolaches from oven and set baking sheet on a wire rack. Drizzle with the glaze.
  • Serve warm for breakfast with coffee or tea. Any leftover kolache can be kept covered in the refrigerator for up to 3 days. Rewarm before serving.

Notes

  1. Filling: If you'd rather not make the poppy seed filling you can substitute 1 cup of your favorite jam or 1 cup of whipped cream cheese. 
  2. Poppy seeds: You need 3/4 cup of poppy seeds for this recipe. I buy them in bulk online. They are way less expensive than those little jars at the grocery store. 
  3. Glaze: The lemon glaze is not traditional but I love the extra tinge of lemon. You can leave it off it you'd like. 
  4. Make-ahead/Storage: The kolache are best the day they are made but you can store any leftovers in an airtight container in the refrigerator for up to 3 days. Rewarm in the oven before serving. 

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